Fresh Strawberry Pie

What do you do when a kind neighbour gives you a morning’s work with his trusty backhoe, helping out with your backyard landscaping mess project? You make him a fresh strawberry pie, of course.

We started prepping for this dessert back in March when we learned how to blind bake a pie crust. I knew June would bring small local strawberries that were red to the core and as sweet as can be, and when that time came, I wanted to be able to serve them up in a fresh strawberry pie. I wanted it to be uncomplicated – no gelatine or cornstarch – just our beloved strawberries in pie form.

And what is the fun of making a pie or two if you can’t share them? So I did with my neighbour; and again, here with you today.

This 3-ingredient fresh strawberry pie is about as simple as it gets. The berries are front and central, lightly sweetened with homemade apple jelly, not swimming under a gloopy artificial sauce. They are mounded high in a flaky, blind baked crust and the dessert is served with soft whipped cream or à la mode. Your choice.

Grab a fork; let’s dig into this easy recipe.

This pie is completely different than your classic double crust, strawberry rhubarb pie. It appeals to the strawberry shortcake side of you, while still remaining a pie. Strawberry shortcake is great and all, but there’s something elegant about bringing a pie to the table.

Pie says celebration, whether it is for Father’s Day, Sunday dinner, or one of those numerous June events. How is this month so packed with birthdays, showers and parties? It must have something to do with strawberry season. Well my dessert is sorted; I already have 2 pie crusts in the freezer ready to go.

Speaking of pie dough, my Rich Pie Crust holds up very well to the juicy berries. Many versions of fresh strawberry pie call for a graham cracker crumb crust, but I don’t like the way it disintegrates when you serve the pie. A blind-baked crust is a bit of work (well compared to the utterly simple filling) but the crust can be done in advance and kept, wrapped in plastic, until you are ready to assemble the pie.

Use only the ripest, sweetest strawberries in this pie. And be sure to share it with someone you love.

Wash strawberries under cold running water and drain well. Dry on a tea towel or paper towel, then transfer the berries to a large bowl.

In a small sauce pot, warm apple jelly until it is runny. Whisk it to eliminate the lumps.

Pour the syrup over the berries and toss them gently to coat completely.

Mound the berries up high in the pie shell. Refrigerate for at least one hour and up to 6 hours.

Serve with plenty of sweetened whipped cream.

Notes

I like to use the smallest berries and keep them whole, but if you only have large, cut them in half or quarters.

3.2.2704

What is your favourite summer fruit pie?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Oh, how I adore strawberry pie! I only make it once a summer, right after a big picking, and never ever with the oversized ones from the grocery store. No, it’s got to be made with small, sweet strawberries less than 24 hours after picking. Delicious!

This looks and sounds do delicious. I love how it doesn’t need any gelatin and is just sweetened with apple jelly. So simple. I just wish I had seen this before my stove broke when I was in the middle of making jam! Fresh pie would have been much preferred to a jam that never set up!

You’re my inspiration! I believe I’ve made every pie in creation, with the exception of Strawberry. The artificial goo factor has always caused me to turn the other way, to find another, or recreate everyone’s favorite.

This year I vowed to conquer the Strawberry Pie, sans glow in the dark goo! I’m so happy to have found you!! Thank you for your fresh, simple, and oh so beautiful take on this pie. So natural and lovely…and in my opinion, just as it should be!

Aimee, I just read your 3 ingredient Fresh Strawberry Pie..but have doubts about 1/3 cup of apple Jelly being enough to even cover that many strawberries.. help help will this pie cut like a reg. pie or will your have to dish it out.. Guess it looks too easy..thank BArb

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I'm Aimée, and this blog devoted to family focused food - with a little urban homesteading in the mix. This is an encouraging community that offers comprehensive recipes, simple preserving tutorials, and honest tips for cooking with kids. This is our family food life. Join us! Read more...